New Year rice cake and dumpling soup (Tteok-manduguk)

1. Soak the rice cakes (tteok cut into oval slices) in cold water for 20 minutes. For the filling, blanch the Chinese cabbage for 1 minute, chop finely and squeeze dry; squeeze the tofu in a cloth.

2. Knead the minced pork with the cabbage, crumbled tofu, sesame oil and a pinch of salt, put a teaspoonful in the middle of each dumpling wrapper, moisten the edges with water and fold into half-moons, pressing firmly to seal.

3. Cut the beef into thin strips and fry with the grated garlic in a pot for 2 minutes, then pour in the water, add the soy sauce and cook for 20 minutes.

4. Meanwhile fry the egg yolks and whites separately into thin sheets and cut into strips; lightly toast the nori and snip it into thin strips.

5. Add the dumplings and drained rice cakes to the soup and cook for 5-6 minutes, until the dumplings rise to the surface and the rice cakes are soft; season with salt.

6. Ladle into deep bowls, top with egg strips, nori and spring onion, and serve hot.

Tip: In Korea, everyone eats a bowl of tteokguk on New Year's morning – it's said this is what makes you a year older. The white, coin-shaped tteok symbolise purity and wealth (old coins). If you're in a hurry, frozen dumplings work too.